Homemade Marshmallows

Every so often the Food Network offers some really good ideas. Last Sunday, I watched Tyler Florence make marshmallows, a food I never thought I would venture to make from scratch. But after seeing the two egg whites whip in the stand mixer until they tripled in size — until they nearly spilled out of the mixer — I had to try for myself. Plus, he packaged them in a cellophane bag tied with a festive ribbon and nestled the pouch into a basket with a jar of hot cocoa mix, his idea for a wonderful homemade Christmas gift. After tasting one of these sugary confections, I couldn’t agree more.

In a medium sized saucepan soak the gelatin in the cold water. After the gelatin has softened, about 10 minutes, add the regular sugar, and gently dissolve over low heat, another 8 minutes. Remove from the heat and allow to cool to room temperature.

In a mixer, beat the egg whites until stiff peaks form. Fold in the sifted confectioners’ sugar. While the mixer is on low, slowly pour in the cooled gelatin mixture. Increase the speed and beat until white and thick. The volume should double (or triple) in size and should form between soft and firm peaks. (When the mixture fills nearly the entire bowl, it is ready.)

Coat bottom and all sides of a 9-by-13-inch baking dish with confectioners’ sugar. Pour marshmallow mixture in and top with more sifted confectioners’ sugar. Leave out overnight or for at least 3 hours to set. The marshmallow should be light and spongy when set.

Loosen marshmallow from edges of tray and invert onto a large cutting board. Use a large knife to cut the marshmallows into cubes. Sprinkle each piece with more confectioners’ sugar.

How do I get the confectioner’s sugar to stick to the side of the 13 x 9? I am finally ready to take my trampoline jump into (making) marshmallows, and I MUST do it perfectly. Weeping dissolves them, you know….

Cindy — you’re funny…I know all too well about weeping and its consequences in the kitchen OK, I have to admit that I haven’t made these in ages, but I would suggest taking a strainer (fine mesh if you have it) and dumping some powdered sugar into the strainer (maybe a quarter cup to start) and shaking it over your dish until the bottom is nicely covered, and doing your best with the sides — perhaps gently tilting the dish so you can maneuver the strainer over the sides. Hope that helps!